Gnocchi with Summer Vegetables
- Number of Servings: 4
Ingredients
1 tablespoon olive oil2 zucchini or summer squash, or one of each (about 2 pounds total), quartered and sliced2 garlic cloves, mincedCoarse salt and ground pepper1 pint grape tomatoes, halved1 package (15 to 16 ounces) frozen gnocchi1/4 cup fresh basil, chopped2 tablespoons grated Pecorino Romano cheese1 tablespoon butter2 teaspoons fresh lemon juice
1.In a large skillet, heat oil over medium-high. Add squash and garlic and season with salt and pepper. Cook, stirring occasionally, until squash is crisp-tender, 4 to 5 minutes. Add tomatoes and cook, stirring occasionally, until juicy, about 2 minutes.
2.Meanwhile, in a large pot of boiling salted water, cook gnocchi according to package instructions. Reserving 1/2 cup cooking liquid, drain gnocchi and transfer to skillet. Toss gnocchi, adding enough cooking liquid to create a sauce. Remove from heat and stir in basil, cheese, butter, and lemon juice.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user KALIE1120.
2.Meanwhile, in a large pot of boiling salted water, cook gnocchi according to package instructions. Reserving 1/2 cup cooking liquid, drain gnocchi and transfer to skillet. Toss gnocchi, adding enough cooking liquid to create a sauce. Remove from heat and stir in basil, cheese, butter, and lemon juice.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user KALIE1120.
Nutritional Info Amount Per Serving
- Calories: 239.1
- Total Fat: 9.0 g
- Cholesterol: 15.0 mg
- Sodium: 514.4 mg
- Total Carbs: 35.7 g
- Dietary Fiber: 2.8 g
- Protein: 6.1 g
Member Reviews